one thing i've found to work quite well with induction hobs (due to their ability to control the heat super-precisely) is covering the pan with the burger with a lid for 30 seconds. Melted slices of cheddar/gouda/radamer are super hassle free and fast.
since it does not matter when you brown the beef, how about grinding it very coarsely after you brown it? I'd imagine it would work with some of the fatter beef cuts
i love asian breakfast in the morning, much more than a typical western rendition. Being half Vietnamese I cannot imagine anything better than some beef Pho or Banh Cuon, properly seasoned with a bit of chiles and lime juice. Refreshing and energizing, exactly what I need :)
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